Lewis Publishing Company
The Food and Cooking Store

General Cook Books
The cook books on these pages are from two categories: the tried-and-true cook book that has withstood the tests of time, and the new, and currently popular cook book.

The Gourmet Cookbook : More than 1000 recipes by Ruth Reichl (Editor). For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens.

The Best American Recipes 2004-2005 by Fran McCullough, Molly Stevens, Bobby Flay. Hailed by People, the New York Times, Food & Wine, CBS This Morning, the Wall Street Journal, and other media around the country as the perfect choice for any cook, The Best American Recipes is the most wide-ranging and extensively home-tested collection of its kind.

Tyler Florence's Real Kitchen by Tyler Florence. Bold. Unfussy. Irresistible. Real. That’s the kind of food that comes out of Tyler Florence’s kitchen. With a culinary sensibility refined in some of New York’s most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that’s fresh, flavorful, and totally doable.

The Naked Chef by Jamie Oliver. There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu.

The Martha Stewart Living Cookbook by Martha Stewart Living Magazine (Editor). Avowed Martha Stewart fans--and the rest of us, too--have cause to applaud. The Martha Stewart Living Cookbook, which marks the 10th anniversary of the magazine from which the book takes its name and 1,200 recipes, is a winner. A wide-ranging trove, it tackles with equal aplomb the basics--from fried chicken to apple pie--and "newer" dishes such as Roasted Eggplant and Red Pepper Soup, Veal Stew with Shallots and Wild Mushrooms, and Pistachio Gelato.

The Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines by Natalie Haughton It's said that good things come to those who wait -- and that'scertainly true for anyone who owns an electric crockery slow cooker.Working cooks and busy parents can relax. Most recipes just combine allthe ingredients in the pot and let you simply walk away whiledinner simmers throughout the day -- or overnight. Delicious family suppers become a snap with The Best Slow Cooker Cookbook Ever.

The Secrets of Jesuit Soupmaking: A Year of Our Soups by Rick Curry. In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for sixty of his most popular soups

The Cheese Lover's Cookbook and Guide : Over 150 Recipes With Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses. by Paula Lambert. Lambert's passion for cheese shines in enticing recipes that draw on her Southwestern, Italian, and Southern influences. The book flows effortlessly between such down-home favorites as Cowboy Cheese Dip (made with Velveeta!) and more adventurous treats such as Baked Gnocchi with Sage-Parmigiano Crust or Blue Cheese Quesadillas with Mango Salsa. Chapters cover brunch through dessert, including appetizers, salads, soups, pastas, vegetables, meats, and breads.

The New Making of a Cook : The Art, Techniques, and Science of Good Cooking By Madeleine Kamman, Pamela Hoenig (Editor). The New York Times Book Review, William Grimes: Kamman has written her book for the budding professional or the serious amateur who wants to achieve pre-professional expertise. She covers nonglamorous fundamentals like pots and pans, the chemistry of basic ingredients and the fine points of the cooking techniques that chefs must master....

50 Chowders : One Pot Meals-Clam, Corn and Beyond by Jasper White, Glenn Wolff (Illustrator). New England clam, Manhattan red, and corn--that's the chowder story, right? Wrong. In 50 Chowders, award-winning chef Jasper White explores a surprisingly wide range of these savory one-pot meals while also offering chowder history and folklore, in-depth ingredient profiles, cooking tips, and technique instruction. (Did you know that chowder is best "cured" for one hour to three days after it's made to allow flavors to meld?) Probably the last word on the subject, the book delivers the kind of comprehensive culinary profile that enlightens even seasoned cooks. Everyone will find its recipes tempting and approachable.

The Encyclopedia of Country Living : An Old Fashioned Recipe Book by Carla Emery. For twenty years people have relied on these hundreds of recipes, instructions, and morsels of invaluable practical advice on all aspects of growing and preparing food. This definitive classic on food, gardening, and self-sufficient living is a complete resource for living off the land with over 800 pages of collected wisdom from country maven, Carla Emery--how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, milk a goat, grow herbs, churn butter, catch a pig, make soap, work with bees and more.

The New Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, la Maestro. The Joy of Cooking" is the most enduring and trusted cookbook of all time, now revised with thousands of great new recipes that will keep home cooks reaching for "Joy" for years to come. 1,000 line drawings. Ribbon marker.

Alfred Portale's Gotham Bar and Grill Cookbook by Alfred Portale. The New York Times Book Review, William Grimes: Beautifully designed and photographed, it presents the highly evolved thinking of a master chef--and some fairly complex recipes--without spinning off into the culinary stratosphere.... This may even be the advent of a new American cuisine, an inspired pragmatism based on two kitchen philosophies: haute and to-hell-with-it. Look for it in the new millennium.

Betty Crocker's New Cookbook : Everything You Need to Know to Cook (8th Ed) by Betty Crocker . This bestselling classic has been completely updated, modernized and redesigned to be the one-stop kitchen reference for today's cook. The new edition includes two-color text, recipes with numbered steps for easy use, preparation and cooking times with each recipe, lighter versions of favorite recipes, timesaving tips, microwave basics and tips, step-by-step photographs to help identify foods, complete roasting, broiling, and microwaving charts, food safety tips, and more. Includes more than 900 recipes and 200 all-new color photos.

Jean-Georges:Cooking at Home With a Four-Star Chef by Jean-Georges Vongerichten, Mark Bittman. Interested in terrific food? Good. The first thing to do is buy this book. Then clear your calendar for the next 150 days. At a recipe a day, that's how long it will take to go from cover to cover. Your old life? Buy this book and kiss your old life goodbye. You won't regret it

365 Foods Kids Love to Eat : Nutritious and Kid-Tested by Sheila Ellison, Judith Gray (Contributor). Finally, the cookbook parents have been waiting for! 365 Foods Kids Love To Eat contains carefully chosen, kid-tested recipes that appeal to the whole family, especially those with finicky appetites.

The New Basics Cookbook by Julee Rosso, Sheila Lukins (Illustrator) In one spectacular volume, Julee Rosso and Sheila Lukins celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine, in all its abundant pleasure and variety. Over 30 chapters include 875 recipes, techniques, charts and tips, microwave miracles, and illustrations.

Cooking Secrets of the CIA by Pavlina Eccless (Photographer), Culinary Institute of America. Companion to last fall's much-anticipated PBS series of the same name, Cooking Secrets of the C.I.A. is the book food and cooking enthusiasts will turn to again and again. Over 60 stunning and seasonal recipes are featured, including Butternut Squash Soup with Ginger Cream and Souffle Glace Grand Marnier. Color photos.

The Way to Cook by Julia Child. "Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.

How to Cook Everything : Simple Recipes for Great Food by Mark Bittman, Alan Witschonke (Illustrator). Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus.

Dean & Deluca Cookbook by David Rosengarten, Joel Dean, Georgio Deluca, Lori Longbotham Accompanied by tips on adapting a variety of new and traditional ingredients to the needs of the modern kitchen, a collection of four hundred taste-tempting recipes emphasizes fresh, wholesome, and stylish foods.

The Good Housekeeping Step-By-Step Cookbook by Susan Westmoreland (Editor), Susan Deborah Goldsmith (Editor) Detroit Free Press:"With more than 1,000 recipes and 1,800 color photographs, "The Good Housekeeping Step-by-Step Cookbook" is "not be missed - this book is fabulous," says Kitchen Glamour's Toula Patsalis. The photos are practical and instructive, showing how a dish should look at key points in its preparation. This is great for beginning cooks."

Dinners in the Freezer : More Mary and Less Martha by Jill Bond. Bond's practical tips and wholesome good humor on the subject of home management have endeared her to thousands of grateful homemakers. For those who have attended her seminars, or have seen her interviewed on national television, this book has become a "must-have" for the well-run household on a budget.

Disney's FamilyFun Cookbook by Deanna F. Cook, Wendy Lefkon (Editor). The ultimate breakfast-to-dinner resource for busy families in search of quick and delicious dishes and innovative ideas for turning mealtimes into great family experiences, Disney's Family Cookbook is chock full of recipes to delight even the most finicky child--or adult--plus hundreds of tips and activities. Color photos throughout.

The Nero Wolfe Cookbook by Rex Stout, Fritz Brenner. Mystery Editor's Recommended Book "I went on by to the kitchen, and was served by Fritz with what do you think? Corn fritters . . . with bacon and homemade blackberry jam they were ambrosia." The speaker is Archie Goodwin; the Fritz in question is Nero Wolfe's estimable chef; the recipe for corn fritters is just one of hundreds put together by a team of dedicated (and hungry) editors at Viking Press in this paperback edition of a book that belongs on every mystery lover's shelf. Even if you never cook any of the dishes, there are splendid period photographs and quotes on every page to make you remember how much fun it was to get involved in Rex Stout's perfectly-shaped, fictional world.

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